Kenya aa Coffee handbrewing Scheme-hand Coffee step Video

Kenya aa Coffee handbrewing Scheme-hand Coffee step Video

Kerkhoff invented his own method of cooking. Kerhoff said, "I wonder what kind of coffee I like." I like the mellow thickness of the coffee I drink in the cup and the brightness of the coffee made by Chemex. He combines the two methods, putting the Chemex filter paper in the filter net of the French kettle. Kerhoff uses 18g of powder and 300g of water, 120bp, 7.1 and 93 degrees. The extraction rate was optimized by continuous stirring during the extraction time of 5 minutes and 30 seconds. In the end, the coffee produced by Kerhoff has a slight malic acid, fresh cinnamon flavor and a moderate light taste. Kerhoff finished the race in 9: 40.

Shulga uses 15g of powder and 250g of water, hand-flushed with a V60 filter cup, and the coffee is rich in acid. Shulga coffee smells of citrus, caramel, and vanilla; it tastes of peach iced tea, citrus, caramel and moderately sweet citrus acid. As the coffee temperature drops, the acidity becomes more obvious.

Rob Kerhoff's opening remarks were wonderful: "Welcome to the mini version of the coffee table. Every aspect of coffee is full of innovation. Then innovation is bound to be reflected in his cooking process. Kerhoff uses coffee beans from El Diamante, Costa Rica, using anaerobic fermentation (anaerobic fermentation). Whether it's Kaduai or Kaddura, coffee beans smell like cinnamon after 20 hours of fermentation.

The Anderson uses a bird's nest filter cup (AltoAir brewing device, pictured above), which boils with 19g powder and 300g water in 8 minutes and 30 seconds (throughout the race). Anderson chose to steam in a glass for 1 minute and 30 seconds before pouring it into a bird's nest filter cup filled with filter paper. This cooking method can brighten the eyes of the judges. "one of my favorite experiences is to bring something new to my customers," Anderson told the judges. But you are professional in this field, and you are tasting the best coffee, how can I give you an unprecedented experience? "

For me, Kenya is the best country in the world to grow coffee beans. "it was the opening remarks of BenjaminPrager from Switzerland, who also described the sweetness, cleanliness and strong flavor of Kenyan coffee. "in Kenya, the natural growth zone of coffee is the closest to perfection," Prager said. The coffee beans he chose grew on the southern side of Mount Kenya, 1800 meters above sea level, close to Nigeria. Because the land where coffee beans grow contains volcanic ash nutrients, Prager said: "the rich taste of coffee reflects the abundance of nutrients in the soil."